[Growwine] Unusual topic, but

[Vernon Speer]

Wayne,

I use the standard crown closure. I don't degorge...initially I left  
the tube in, but now tie in a little #8 thread off my fly tying desk  
to pull the tube out after I open the bottle...just an ascetics  
thing. I've only been experimenting with this for 3 years so this is  
still a work in progress. Any suggestions, sympathy or other will be  
much appreciated.

On Jul 3, 2008, at 9:45 AM, Wayne Holland wrote:

Vernon,

Interesting. How do you seal it? Do you degorge the tube or just
leave it in?

wayne
On 3-Jul-08, at 2:01 AM, Vernon Speer wrote:

> Wayne...just an idea
>
> I've been experimenting (read putzing around) with champagning my
> fruit
> wines. If you've got the wine and using Andre's bottles with crown
> caps, try this.
> Add a couple of ounces of simple sugar to the wine, now the sneaky
> part, put your yeast in a dialysis membrane tube, I use 10mm, 14,000
> MWCO, sealed at both ends, and drop in the bottle. The yeast eats the
> sugar, but the residue stays in the tube, a little osmosis
> thing...this
> eliminates the degorging!!! Results have been very encouraging...if
> for
> no other reason than my degorging efforts to clear the plug have
> resulted in a lot of excitement and an unsightly ceiling in the
> kitchen. Dialysis membrane tubes should be available from any medical
> supply house.

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